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Grilled Hawaiian Chicken Teriyaki Bowls

Lauren Allen, Tastes Better from Scratch
  • minutes
  • Serves 5

INGREDIENTS

4

chicken tenders (, boneless and skinless (or about 2 chicken breasts))

1

zucchini (, sliced)

4

mini sweet bell peppers (, any color, chopped (or 1 large bell pepper any color))

1/2

pineapple (, peeled and cut into spears)

1

small red onion (, sliced thin)

1/2 cup

toasted sweetened coconut flakes (, optional)

2 cups

water

1 1/2 cups

unsweetened coconut milk ((about one 13.5 oz can))

2 tsp

light brown sugar (, packed)

1 tsp

salt

2 cups

white rice ((or jasmine rice))

1/2 cup

soy sauce

2 tbsp

rice vinegar

1 tbsp

sesame oil

1/4 cup

+ 1 Tbsp brown sugar

1 tbsp

honey

3/4 tsp

ground ginger

1 clove

garlic (, minced)

2 tsp

cornstarch+ 2 tsp water (, mixed together)

1/4 tsp

crushed red pepper

12 people Recommend This Recipe